Julie Goodwin’s Crispy Pork Belly with Bonne Maman Apricot Sauce

Ingredients

1kg piece boneless pork belly
335g Bonne Maman More Fruit Reduced Sugar Apricot Spread
1 brown onion, in 3 thick slices
1 whole head of garlic, halved horizontally
400mL chicken stock
1 Tbs corn flour
4-5 branches of thyme
1 tsp extra virgin olive oil
1-2 tsp sea salt flakes

Method

Crispy Pork Belly:

Dry the pork skin and if required, leave it uncovered in the fridge for 24 hours prior to cooking.

Preheat oven to 250 C.

Score the rind using a Stanley knife, cutting into the fat, but not the flesh.

Rub the pork rind with a little olive oil and massage the salt thoroughly into it.

Place the onion, garlic and thyme into the base of a small roasting pan and place the pork belly on top.

Place into the oven for 30-40 minutes, or until the skin begins to puff up and look crisp.

Turn the oven down to 140 C and continue to roast uncovered for a further 2 hours.

Remove from the oven and rest.

Apricot Sauce:

Scrape up any tasty bit from the base of the pan to use in the sauce.

Place a strain into a saucepan and pour in the stock from the oven dish.

Whisk in the corn flour, chicken stock and the Bonne Maman More Fruit Reduced Sugar Apricot Spread until the sauce thickens.

Pour into a gravy jug for serving and enjoy.

Credits: Bonne Maman

Photo Credits: Bonne Maman